Chocolate Peanut Butter Dates

# What You'll Need:

01 - 12 large Medjool dates, pitted

02 - 6 tablespoons creamy peanut butter

03 - 5 oz dark chocolate (at least 60% cocoa), chopped

04 - 1 tablespoon coconut oil (optional)

05 - Flaky sea salt, for sprinkling

01 - Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.

02 - Fill each date with approximately 1/2 tablespoon of peanut butter and gently press to close.

03 - In a microwave-safe bowl, melt dark chocolate and coconut oil (if using) in 30-second intervals, stirring until smooth.

04 - Dip each stuffed date into the melted chocolate using a fork, ensuring an even coating, and allow excess chocolate to drip off.

05 - Place coated dates on a parchment-lined tray and sprinkle with flaky sea salt while chocolate is wet.

06 - Refrigerate the dates for at least 10 minutes until the chocolate is firm. Serve chilled or at room temperature.

01 -

They taste like you spent hours in a fancy chocolaterie, but you'll have a batch done in 15 minutes.
No baking required, no special equipment, just a fork and your hands doing the work.
The salt-chocolate-peanut butter combo hits every flavor note at once, which is dangerous because you'll eat more than you planned.

02 -

Warm dates are nearly impossible to handle, so if your kitchen is hot, chill them for a few minutes before stuffing.
If your chocolate starts to look dull and thick while coating, don't panic. A 10-second reheat brings it back to silky immediately.
The chocolate will stick to wet parchment paper, so make sure it's actually dry before setting your dates down.

03 -

A fork with two tines works better for dipping than a regular fork because it holds the date more securely without puncturing it.
If you're making these for a crowd, set up an assembly line with all ingredients prepped and ready. It makes the whole process flow smoothly and keeps you from getting frustrated.